Graubünden dumplings of seasoned spaetzle batter wrapped in chard leaves, simmered in milk broth and gratinéed with alpine cheese.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic gratin dish
Garnishes: melted cheese, fresh herbs
Accompaniments: green salad
Instructions
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1
Make batter: whisk flour, eggs, and 100ml milk until smooth. Stir in diced dried beef, herbs, salt, pepper, and nutmeg.
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2
Blanch chard leaves briefly in boiling water, then lay flat on towels.
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3
Place a spoonful of batter on each leaf. Roll up, tucking in sides.
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4
Arrange capuns in a buttered baking dish.
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5
Heat 500ml milk and cream together, pour over the capuns.
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6
Sprinkle with grated Gruyère and dot with butter.
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7
Bake at 200°C (400°F) for 25-30 min until golden and bubbly.
Did You Know?
The word capuns comes from the Romansh language spoken in Graubünden, and the dish is considered one of the most authentic expressions of Romansh culinary heritage.
Chef's Notes
Equipment Tips
- large pot
- baking dish
- mixing bowl
Garnishing
melted cheese, fresh herbs
Accompaniments
green salad
The Story Behind Capuns
Capuns are a quintessential Romansh dish from the Surselva valley in Graubünden. The recipe reflects the resourceful Alpine cooking tradition, wrapping a simple batter in garden chard leaves and enriching it with local cheese and dried meat. Capuns remain a beloved regional specialty served in mountain inns throughout the Romansh-speaking areas of Switzerland.
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